Last night we had a dinner party and I made these puddings, they were a big hit…. Well at least I think they were? There was none left, everyone cleaned their plate and subsequently I have no photo to show you. I will make these again next weekend and post a photo 🙂
These puddings are really chocolatey, not too heavy and full of nutritious ingredients like almond meal, raw cacao and eggs. They are very low in sugar, especially if you use the dates and stevia options and won’t leave you with a terrible gut ache or hyperglycemic buzz before bed.
1 tin coconut cream
1/4 raw cacao powder
1 tbsp almond butter
1-2 tbs agave syrup (adjust depending on how sweet you like it, you could also use some stevia instead)
1 tbsp cinnamon
1 ½ cups (150g) almond meal
¼ cup raw cocoa powder
1 teaspoon gluten free baking powder
2 free range eggs
1 teaspoon vanilla extract
Handful of nuts- I used macadamias ( these are optional)
1/4 cup macadamia nut or coconut oil (if you use coconut oil, melt it first)
¼ cup milk (your choice of dairy, almond or soy)
5 fresh dates (soaked in hot water and puréed OR 2 tablespoons honey)
Preheat oven to 160 C – fan forced. 180 C – no fan.
Combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and date puree (or honey) then mix well to form a smooth batter. Stir through nuts now if you are using them.
Spoon into 6 individual muffin tins.
Bake for 20-25 minutes until puffed and cooked through.
Serve with some raspberries and pour over a generous amount of chocolate sauce.